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BROTHER BRU-BRU'S AFRICAN HOT SAUCE
Bru-Bru's Macaroni Cheese and Turkey Bake
• 1 16 oz. package elbow macaroni
• 1 Tbls. vegetable oil
• 2 stalks celery, diced
• 1/4 lb. mushrooms, sliced
• 1 large garlic clove, crushed
• 1 lb. ground turkey
• 2 tsp. caraway seeds
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 3 cups milk
• 3 cups shredded American or cheddar cheese
• 1 Tbls. Brother Bru-Bru's African Hot Sauce
• 1 1/2 tsp. salt
• 1/2 cup diced sundried tomatoes
• 1/4 cup chopped fresh parsley
Cook elbow macaroni according to package directions. Drain; rinse with cold water; drain again.
In 12" skillet over medium heat, in hot oil, cook celery, mushrooms and garlic about 5 minutes, stirring frequently. With slotted spoon, remove to large bowl. In drippings remaining in skillet over medium-high heat, cook ground turkey 5 minutes, until almost browned, stirring to break up meat. Stir in caraway seeds; cook 2 minutes longer. Remove to bowl with vegetables.
Preheat oven to 375° F. Grease 13 x 9" baking dish. In 3 quart saucepan over medium heat, melt butter. Stir in flour; cook 1 minute. Gradually whisk in milk. Heat to boiling, stirring frequently. Remove from heat. Stir in cheddar cheese, Brother Bru-Bru's and salt until cheese melts. In large bowl containing the turkey-vegetable mixture, combine macaroni, cheese sauce, sundried tomatoes and parsley. Spoon into prepared baking dish. Bake 25 minutes or until mixture is hot and bubbly. Serves 8
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